It’s too hot out to mess around. I won’t dilly dally today. Grilled cheese croutons are major game changers. Why did it take Mark Bittman of the NY Times so long to share it? Add them to any salad you would want normal croutons on (which is every salad for me). He suggested it with tomato and basil. I added some corn and a dressing made of equal parts olive oil and red wine vinegar, salt and pepper. That’s it. If you need proof that it’s good, ask my sister, Melanie. I could not pry her plate or the serving bowl out of her hands.
Oh, one other salad secret. Salt any salad prior to dressing it. The dressing will adhere to the ingredients much better and you’ll need far less dressing.
Salad Recipe #44 of 101: Make a crisp grilled cheese sandwich, with good bread and not too much good cheese. Let it cool, then cut into croutons. Put them on anything, but especially tomato and basil salad. This you will do forever.
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